Historical Background
Shuixian Rock Tea, also called "Water Orchid" for its delicate floral aroma, originates from the Wuyi mountain range in Fujian province, China, and is part of the prestigious Wuyi Yancha tea family. Its cultivation dates back centuries, when it was prized by scholars and tea lovers for its orchid notes and distinctive mineral flavor. Originally offered as an imperial tribute, this tea has always held a prominent position among the finest Yancha. The transmission of the ancient art of tea and its continuous innovation have ensured that Shuixian has won numerous international awards, solidifying its reputation as a high-quality tea.
Origin
Shuixian Rock grows in the Wuyi Mountains, an area with volcanic soil and minerals, with altitudes ideal for growing tea. The tea plants are grown in rock crevices and on the slopes of the mountains. The “yan yun” (rock aroma) of this tea is a unique characteristic, developed thanks to the volcanic soil and mineral environment of the mountains. The humid climate and pure air allow the leaves to naturally absorb the fragrances of the environment, giving Shuixian a unique and unmistakable aromatic persistence.
Manufacturing Process
The production of Shuixian Rock Oolong is a meticulous and complex process, representative of semi-fermented teas. After harvesting, the leaves are left to dry naturally, undergoing light oxidation and then rolled into their characteristic shape. The roasting stage is crucial to developing the character of Shuixian, during which the leaves are roasted at a low temperature multiple times, giving them a full-bodied aroma and a clear mineral structure. The precision of each stage requires great expertise, thus ensuring that each leaf can fully release its orchid scent and its unique mineral note.
Harvest Season
Shuixian Rock is generally harvested in spring and autumn, with spring tea considered to be of superior quality. Leaves harvested in April, around the Qingming Festival, are especially prized for their fresh, intense aroma. Tea harvested in autumn has a richer flavor and fruity notes, offering an equally fascinating aromatic experience.
